Chile en Nogada

Ingredients

Method

1. For the pork:
   • Place the pork in a medium saucepan and cover with water. 
   • Add salt, garlic and a ½ cup of onions. 
   • Bring to a gentle boil over medium heat, skimming off any grayish foam that rises to the surface.
   • Partially cover and simmer on a medium-low heat about 1 ½ hours, or until the meat is extremely tender. 
   • Cool the meat in the broth. Once cool, shred the meat and reserve the broth. 
   • Place chilis directly over the gas flame or on a medium hot charcoal or gas grill. 
   • Roast, turning occasionally, until blistered and blackened on all sides but not soft, about 5 minutes. 
   • Peel the charred skin off the chilis. Make a long slit in the side of each chili and carefully remove the seeds and veins. 
2. For the Stuffing:
   • Heat 1 ½ tablespoons of oil in a large skillet over a medium-high heat. When it's quite hot, add the remaining ½ cup of onion and shredded pork in a thin layer. 
   • Stir the mixture frequently as it cooks for about 8 to 10 minutes, or until it's lightly browned. Drain off any excess fat. 
   • Stir in the raisins, dried mango, pear, apple, tomato, herbs and cinnamon. 
   • Add ¼ cup of the reserved broth, mixing well. 
   • Reduce the heat to medium-low, cover the skillet and simmer for about 10 minutes, or until the apple and pear are tender (but not mushy) and the flavors have blended. Season with salt. 
   • While the meat mixture is simmering, heat the remaining 2 tablespoons of oil in a medium-small skillet over a medium heat. 
   • Add the almonds and stir them constantly for about 3 minutes, or until they are a deep golden color. Remove the almonds from the oil and set aside. 
   • Add the diced plantain to the skillet and stir it for about 3 to 4 minutes, or until it's nicely browned and sweet. 
   • Add the almonds and plantains to the meat mixture. 
   • Remove the filling from the heat and let cool uncovered. 
   • Fill the chilis with the cooled stuffing, packing it in well while keeping the chilis in their original shape. 
   • Place the chilis on a baking sheet and cover with foil. 
3. For the sauce:
   • Put the walnuts into a blender jar along with 1 cup of milk, bread, sugar, salt, sherry and ground cinnamon. 
   • Blend the mixture into a smooth purée. If it still feels gritty, add more milk a little at a time, until a smooth purée is reached. 
   • Add the crema and blend for a few seconds. You can add additional crema or milk to achieve a medium consistency. 
   • Taste for salt and sugar. The sauce should have a slightly sweet edge with just enough salt to bring up the flavor of the walnuts. Then set it aside at room temperature. 
   • The viscosity may need to be adjusted again prior to serving. Do not make the sauce too far in advance as it will discolor.
   • Half an hour before serving, place the chilis in a 350ºF oven to heat through. 
   • Place a chili on a warm serving plate. 
   • Spoon the room-temperature sauce over the warm chilis, generously covering them half away from the stem. 
   • Sprinkle the sauce generously with the pomegranate seeds and pumpkin seeds. 
4. To serve: Place the chiles on a warm serving plate. Spoon the room-temperature sauce over the warm chiles, generously covering them half away from the stem. Sprinkle pomegranate seeds and pumpkin seeds over the sauce. Garnish with parsley and serve at once.
5. Pro Tip: The skins of walnuts can be bitter. Remove them by blanching the walnuts in water and then peeling the thin, brown skin off. Use a small pick to help lift the skin out of the crevices.